Teriyaki Slow-Cook Sandwiches
Yield
8 servingsPrep
30 minCook
4 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef chuck steak
boneless, up to 2 1/2 lbs |
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | clove |
garlic
minced |
|
| 4 | teaspoons |
cornstarch
|
|
| 2 | tablespoons |
water
cold |
|
| 8 | Individual |
french bread
loaves, split |
*
|
| 4 | tablespoons |
margarine
or butter, melted |
|
| Topping | |||
| 1 | x |
napa (Chinese) cabbage
shredded |
*
|
| 1 | x |
pineapple rings
sliced |
* |
| 1 | x |
scallions, spring or green onions
chopped |
*
|
| 1 | x |
plum sauce
or sweetandsour sauce |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef chuck steak
boneless, up to 2 1/2 lbs |
|
| 59 | ml |
soy sauce, tamari
|
|
| 15 | ml |
brown sugar
|
|
| 5 | ml |
ginger
ground |
|
| 1 | clove |
garlic
minced |
|
| 2E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
cold |
|
| 8 | Individual |
french bread
loaves, split |
*
|
| 6E+1 | ml |
margarine
or butter, melted |
|
| Topping | |||
| 1 | x |
napa (Chinese) cabbage
shredded |
*
|
| 1 | x |
pineapple rings
sliced |
* |
| 1 | x |
scallions, spring or green onions
chopped |
*
|
| 1 | x |
plum sauce
or sweetandsour sauce |
* |
Directions
Trim excess fat from steak; cut into thin, bite-sized slices. In a 3½ to 4-quart slow-cooker, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on the low-heat setting for 7 to 9 hours or on the high-heat setting for 3 to 4 hours.
Use a slotted spoon to remove meat from juices. Pour juices into a measuring cup; skim fat. Measure 3½ cups juices (add water if necessary); place in a saucepan. Stir together cornstarch and the 2 tablespoons water; add to saucepan. Cook and stir until thickened and bubbly. Stir in the cooked meat. Cook and stir for 2 minutes more.
Meanwhile, brush rolls lightly with margarine. Place, cut side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2 to 3 minutes or until lightly toasted. Top bottom halves of the toasted rolls with meat mixture and desired toppings. Cover with roll tops.
